I found this amazing marinara sauce over at Smitten Kitchen. I am a big fan of pasta dishes that contain butter. (Actually, I am a big fan of just about anything with butter!) So, of course, when I stumbled upon this marinara that's made with butter, it was love at first sight! And it's ridiculously easy to make. Even better!! I made this sauce one night for dinner after work. It smelled so good while it was cooking, I kept running over and eating spoonfuls out of the pot.
The sauce turned out beautifully. It was delicious - I ate an embarrassing amount! I ate until I was absolutely stuffed. And then I ate some more. I finished it all off the next day for lunch. This is a great sauce to make for an everyday meal, but it's equally suitable for something more special. It's definitely a no-fuss sauce. Maybe you could throw on a little parm when you serve it, but other than that - it's perfect as-is!
Here's how to make my new favorite marinara:
adapted from Smitten Kitchen
1 medium yellow onion, peeled and cut in half
5 tablespoons unsalted butter (the canned tomatoes add saltiness to the sauce)
1 28 oz can San Marzano* whole, peeled tomatoes (my can contained 9 tomatoes, for reference)
Over medium heat, add all three ingredients to a big saucepan (I used a 3 qt). When the butter gets soft and starts to melt, turn the heat down to medium low and simmer for 45 minutes to an hour. Stir the sauce occasionally, and smush the tomatoes as you stir. Remove from heat and toss the onion.
This sauce comes out a little chunky. You could use a potato masher or an immersion blender to make it smoother.
*I think these are the best canned tomatoes, but it's totally ok to use whatever brand you like!